2 red bell peppers seeded, quartered
3 vine ripened tomatoes, quartered
1 head garlic top sliced off
1 yellow onion roughly chopped
1 TB tomato paste
3/4 c cashews raw
1 TB olive oil
Salt and pepper to taste
12 oz spaghetti or spaghetti squash, cooked
1 1/2 c pasta water reserved from cooking
To serve
Parmesan Cheese
Fresh basil
Red pepper flakes
Preheat the oven to 400 degrees. To a sheet pan or large casserole dish, add the bell peppers, tomatoes, garlic head, onion, tomato paste and cashews. Drizzle with olive oil and add salt and pepper. Toss. Roast from 35 to 40 minutes, until the garlic peppers and tomatoes have softened and the cashews are browned.
In the meantime, cook your spaghetti according to package directions, reserving at least 1 1/2 c of the pasta water for later.
Once safe to handle, transfer the pepper mixture to blender with 1 c of the reserved pasta water. Blend until smooth, 3 - 5 minutes. Pour the sauce over the spaghetti and toss, adding the additional 1/2 cup of reserved pasta water as needed to thin. Serve with fresh basil, Parmesan Cheese, more salt and pepper as needed.
